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Cavatelli, Cavatieddi, Cavatiddi, Cecatelli
Pugliese Handmade Pasta
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This typical southern Italian speciality is made of durum wheat semolina and water. Cavatelli are made of pieces of dough about 2-3 cm (¾-1¼ inch) long which are pressed and pushed with the thumb to make a curved and slightly hollowed oval shape. The name comes from cavare, meaning ‘to dig’, because of the movement needed to make the shape, although it is called strascinati in Basilicata.
This pasta shape is now also popular in the north because it is ideal for serving with vegetable sauces like those made with broccoli, rocket, courgette and aubergine. In the southern regions of Puglia and Sicily, cavatelli is served with a rich tomato sauce made with the very best local ingredients. It also goes well with seafood, especially mussels.